Monday, July 12, 2010

Chocolate Cake

Thinking to bake a "Banana Chocolate Cake" over the weekend. Unfortunately, run out of banana, therefore switch to just Chocolate Cake. However, with a modify version :p as I'm lazy to spread the filing in between the layer instead I poured over on the top part just to cover the cracked i've make during the baking process.


For this cake, i didn't take any photo on the whole cake as I felt quite disappointment at the beginning as my cake cracked so badly on top of it plus i need about double the recommended time of baking to have this cake. At first i really thought it will taste bad but after I've tried a piece, I found it actually not that bad at all and finish quite fast:p

Ingredient:-
250g butter
300g castor sugar
200g self-raising flour; sifted
4 eggs
1 tbsp baking powder; sifted
1/2 tbsp bicarbonate of soda; sifted
250ml local warm black coffee

Chocolate sauce
250ml whipping cream
125g icing sugar
250g dark chocolate; chopped
2 tbsp of butter

Method:-
A. Preparing the cake:
  1. Cream the butter and the castor sugar
  2. Gradually add in the eggs one at a time, beating well after each addition so that the mixture does not curdle
  3. Add in sifted ingredients and warm coffee; afternately in small quantities, mixing thoroughly.
  4. Pour into a cake tine
  5. Bake in a preheated overn of 180 degree celcius for 45 minutes (which i need about 1.5hrs)
  6. Remove from oven and cool

B. Preparing the chocolate sauce

  1. Combine the whipping cream, icing sugar, chocolate and butter in a small saucepan.
  2. Stir over low heat until thick and smooth.
  3. Remove from heat, cover and keep warm

C. Finishing

  1. Pour the chocolate sauce all over the cake
  2. Chill in the fridge and slice to serve

Thursday, July 8, 2010

Hawaiian Pizza



Hawaiian Pizza

Ingredient:-
120g High protein flour
120g Plain flour
120ml Warm water
1 tbsp Olive oil
1 tsp Salt
1 tsp Instant dried yeast
1 tsp sugar

Topping
Pineapple slices
Mozarella cheese
Ham
Tomato puree

Method:-
  1. Pour the warm water, sugar and yeast in a clean bowl. Wait for about 10 mins or until there is bubble rises on the top
  2. Sift the high protein flour and plain flour together in a mixing bowl. Add in the salt, olive oil and the yeast mixture together and whisk using a dough hook until all the ingredient are incorporated
  3. When the dough is no longer stick to the mixing bowl, take out the dough onto a lightly floured tabletop
  4. Knead until the dough is smooth and elastic - about 20 mins
  5. Place the dough into a lightly grease clean bowl and rest for 1 or 1.5 hrs or until the dough double in size cover with a cling wrap/warm tea towel
  6. Take out the rising dough and punch down the dough to release the air inside. Knead for another few more round
  7. Shape the dough into a round ball and rest for another 10 mins
  8. Roll out thinly(as per your preference) to fit into a lightly grease baking tray.
  9. Prick the base of the pizza dough with a fork. Bake for 8 mins
  10. Take out the bake pizza dough and spread the surface with tomato puree sauce followed by mozarella cheese, ham, pineapple slices, and finished with mozarella cheese.
  11. Bake in preheated oven at 200 degree celcius for 18 mins or until golden brown.
  12. Cut and serve when the pizza is still warm

Monday, July 5, 2010

Cocoa Sponge Cake



Recipe adapted from Grace Kitchen
Finally, this is the first successfully sponge cake that i've ever made. therefore, i would like to share this recipe with all of you.

Ingredient:
6 eggs + 2 egg yolks
Castor sugar 135g
Glucose syrup 21g
Salt 1 g
Oil 32g
Cocoa powder 21g
Cake flour 106g
Baking soda 1g
Milk 21cc

Method:-
1. Heat up the oil; just about to heat up, pour the cocoa powder and mix well until all powder is
dissolve and off the fire and set aside to cool.
2. Beat the egg, sugar and salt together using high speed until very pale and fluffy.
3. Then add in the glucose syrup and whisk using mediuspeed until reaching a consistency
level where when the mixer is lifted the dripping is about 3 seconds once
4. Add in the sifted flour and baking soda. Use low speed for about 3-4 round then off the mixter
and turn to medium speed for another 20 seconds or until all the flour is mix well with the
batter
5. Mix about 1/3 of the egg mixture to the cocoa mixture and mix well
6. Pour back the mixture in (5) into the remaining egg mixture and add in the milk together and
mix using a rubber spatula until the mixture has spread evenly.
7. Pour in the 8 inches cake mould until 60-70% full
8. Bake in a preheated oven at 180 degress celcius for about 30-35 mins

Thursday, July 1, 2010

Sausage Cheese Roll

This morning having a sausage cheese roll as breakfast which i baked on the night before. This time the texture is far more better than the previous first 2 attempts. However, i guess it could still be improved if I can knead a bit longer.
One comment I should make is, I should have make 4 instead of 6 so that my sausage rolls will look fatter :p

Here is the recipe for the Sausage Cheese Rolls (Adapted from dailydelicious blog)
Ingredient:-
150g bread flour
2.5g instant dried yeast
5g sugar
3g salt
110 - 115g 1/2 egg plus whole milk
6 pcs sausage (should be 4 pcs)
3 slices cheddar cheese (should be 2 slices)
1/2 egg plus 1 tsp of waer for glazing

Method:-
1. Put the flour, sugar and yeast in a bowl, whisk to combine, add salt and whisk again.
2. Pour the egg and milk mixture into the bowl
3. Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes
4. Add the butter and knead again by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shinny, almost satiny.
5. Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough and the dough is ready
6. Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hr or 1 and 1/2 hrs)
7. Take the dough out of the bowl, deflate by touch it lightly
8. Cut the dought into 6 pcs (should be 4 pcs), roll into a ball and let them rest for 10 mins
9. Using a rolling pin to roll the dough into a oval shape, place the sausage in the middle, cut both sides of the dough into strips, and place half of the cheese slice over the sausage. Fold the strips alternating the left and right over the sausage.
10. Place the dough on the oven sheet, lined with baking paper. Preheat the oven to 200 degress celcius. Let the dough rise until almost double in size, brush with egg wash. Bake for 8 minustes then reduce the temperature to 180 degree and bake for another 5 mins or until the rolls are golden brown.